Jamaican Jerk Seasoning Paste

A spicy paste used to create flavorful jerk dishes

Jerk paste

Jerk is the quintessential Jamaican dish. Once you hear "jerk" anything you know it's coming from or inspired by this very popular Jamaican spice.

Jerked (I laughed when I typed that) meat is amazing when eaten off an outside grill with the meat slowly turning while the spices are smoked out. Nothing beats eating some jerk chicken hot (no pun intended) off the grill with some bammy or coco bread.

And now you can create your own jerk at home with this quick recipe.

I don't think anything can beat jerk meat created on the grill honestly. Not even this paste that I created. The flame of a grill really gives it that extra authentic kick.

But I love eating some jerk every now and then and also like adding a dash of the spice to some of my other dishes. So I needed to have some at home to make indoors whenever I wanted to.

I am sure you see a lot of recipes for jerk seasoning that is in the form of a loose powder. It's more like a rub than a paste.

I much prefer using my seasoning in paste form. With the paste, I can massage the seasoning into the meat and leave it to marinate overnight.

Jamaican Seasoning ingredients

I initially started buying the store brand seasonings but they were either too salty or too hot for me even if I chose the mild ones. I was more concerned about the heat of the seasoning so I am quite happy to be able to control it by making my own.

This recipe is a good base for your seasoning. It is very easy to adjust the flavors that you prefer more and eliminate those things that you do not like.

To get this less spicy I do not use the seeds or the membrane of all the peppers. I use the seeds of one of the peppers because I do think it does need a kick.

If you are de-seeding these peppers, make sure you wear gloves and don't even think about forgetting you are dealing with peppers and go rub your eyes. You will end up wanting to dig your eyes out. So I've heard.

Scotch bonnet pepper cut open

Once you're able to clean up the peppers, then you just need to throw everything into your blender or food processor and grind away.

The downside of making this is the pungent smell in your kitchen. I've had a few coughs mixing this up and getting that strong scent.

And let me give you a little chef hint. You will need to clean your mixer immediately. Dish washing liquid and a little vinegar helps to eliminate the scent. Also don't turn the container down to dry. The more air that gets to pass through the container, the easier it is to get rid of the smell and any residue pepper.

You do not want to make a smoothie the next day and get some spice in it. It does not taste good or so I've heard.

Once this is mixed up, you can safely store it in an air tight container, I used a mason jar. Now all you need to do is take a tablespoon or so or more if you choose or whatever your recipe calls for and get your jerk on.

Jerk paste

Even better if you are about to hop onto your grill.

Be sure to pair it with some hard dough bread or festival, and possibly a red stripe beer.

Are you a jerk seasoning fan?

If you say yes, you better be on Team Paste!!!

Yield: Approx 1 cup

Jamaican Jerk Seasoning Paste

A quick and easy recipe for making Jamaican jerk seasoning in the form of a paste
prep time: 10 MINScook time: 10 MINStotal time: 20 mins


  • 4 - 5 scotch bonnet peppers - veins and seeds removed
  • 2 tablespoons pimento seeds
  • 3 sprigs thyme
  • 8 scallions/green onions
  • 1 teaspoon ground nutmeg
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon vinegar
  • 3 cloves garlic
  • 2 tablespoon oil (optional)


  1. Add all ingredients to blender
  2. Blend till combined.
  3. If needed add 2 oil to mixture to get better consistency
  4. Store in airtight container in the fridge
Created using The Recipes Generator

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Jamaican Jerk Seasoning: A quick and easy recipe for making Jamaican jerk seasoning in the form of a paste #HomeMadeZagat

And here are some ideas to use that paste:

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